Serves 4
15 min
Chrysanthemum Tofu in Miso Soup
Recipe GLPRab5c7926dd84b4
A delicate and elegant Japanese-inspired soup featuring silken tofu artfully carved into thin, delicate strands that bloom like a chrysanthemum flower when gently separated in a warm umami-rich miso broth. The tofu is cut into intricate strips using a specialized technique with chopsticks as guides, then carefully arranged in the bowl and crowned with fresh scallion. This visually stunning dish is simple, quick, and deeply satisfying.
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Ingredients
1 tablespoon instant dashi (such as Hondashi)
2 tablespoons white miso paste
14 ounces One 14-ounce block silken tofu
1 scallion, thinly sliced
Directions
Pour 4 cups of cold water into a medium saucepan and bring to a rolling boil over high heat. Stir in the instant dashi until fully dissolved. Place the white miso paste into a fine-mesh strainer and, holding the strainer above the hot broth, gently rub the miso through the strainer with the back of a spoon, allowing it to dissolve into the broth. Reduce heat to low and keep the miso broth warm while you prepare the tofu.
While the water is heating, cut the silken tofu block into four equal quarters. Place one quarter on a plastic bench scraper or cutting board. Position two wooden chopsticks parallel to each other on opposite sides of the tofu piece, using them as guides to prevent cutting too deep. Using a very sharp, thin knife, make thin, delicate cuts (approximately 1/4- to 1/8-inch thick) through the tofu, with the chopsticks preventing you from cutting all the way through. Rotate the board 90 degrees and rotate the pair of chopsticks 90 degrees as well. Make a second series of thin cuts perpendicular to the first set, creating fine strands. Repeat this process with each of the remaining three tofu quarters.
Carefully transfer one portion of the carved tofu strands to the center of a serving bowl using the bench scraper. Slowly and gently pour approximately 3/4 cup of the warm miso broth onto the side of the bowl, avoiding pouring directly onto the delicate tofu. Using chopsticks, gently push the broth back and forth beneath and around the tofu strands, carefully separating them so they bloom open to resemble a chrysanthemum flower. Scatter a small handful of the thinly sliced scallion over the top. Repeat with the remaining three portions of tofu and remaining broth.
